Mount Emei rough old Tea Tea Determination of polysaccharide.doc

 PAGE \* MERGEFORMAT 9 Mount Emei rough old Tea Tea Determination of polysaccharide Author: Wang Yan Xin Yan Ren Long Zhang Rong XIONG Rui Health [Abstract] Objective Mount Emei crude extract of tea old tea polysaccharide and determine its content. Methods Analysis of water and alcohol extraction of tea polysaccharide; anthrone - sulfuric acid spectrophotometric determination of tea polysaccharide; Sevage France addition to protein; by the conversion factor calculation of tea polysaccharide content. Results Emeishan old tea tea polysaccharide rough average content of 4.23%, RSD = 2.12%, average recovery 99.2%, RSD 1.82%. Conclusion Different varieties of tea in the tea Emei crude polysaccharide content of the old high. [Keywords:] Emeishan crude polysaccharide extract the old Chacha Tea polysaccharide (Tea po1ysaccharides, referred to as TPS) is the tea in a class of proteins combined with the acidic polysaccharides or acid glycoprotein. In recent years, reported in the literature, tea polysaccharide with a lower blood sugar, lowering blood pressure, anti-anoxia and increased coronary blood flow, enhance immune function, anti-cancer, anti-oxidation, and many other biological functions. Emei advantage of its unique natural resources, abundant resources, known as tea. It is reported [1], tea, the more coarse the old, the higher polysaccharide content. Currently on the market thick and old tea (tea tree pruning under the leaves, branches and leaves of tea processing and ash and other by-products, the quality of tea than the poor) low utilization rate, if the tea polysaccharides can be extracted from waste to treasure, can be for the middle and low utilization of tea open up a new way. 1 Materials and equipment 1.1 Crude materials, the old tea (purchased from the Emeishan loaded with tea marketed in bulk or to adopt a report on the Temple Mount Emei tea around the old leaves). 1.2 reagents used in the experiment were analytically pure chemical reagents. 1.3